Try these refreshing salad side dishes, including Mouthwatering Melon and Mint, Hard to Beet, and Perfect Potato.
As the name implies, watermelon has a high water content making it the ultimate hydration booster. Watermelon is also rich in vitamin C, beta-carotene, and lycopene. Look for smooth melons with a cream-colored underbelly.
1/4 cup red wine vinegar
1/2 cup extra virgin avocado/olive oil
To taste sea salt and black pepper
2 tablespoons fresh mint, chopped finely
1 large seedless watermelon, cut into bite-size pieces
1 yellow onion, cut into 1/4 inch rings
4 ounces Feta cheese, crumbled
– In a small bowl, combine vinegar, salt, pepper and whisk until the salt is dissolved. Whisk in the oil and mint.
– In a large bowl, combine melon, onion, and feta. Pour the dressing over the melon mixture and toss until coated.
– Cilantro, cream, and tequila
– Feta, tomatoes, arugula and balsamic
– Goat cheese, cucumber, tomato and basil
– Lump crab, red onion, mint, and cucumber
With bright color and delightful sweetness, beets are delicious in juices, shredded onto salads, or roasted and served as a side. Beets provide a rich source of folic acid, fiber, manganese, potassium, phosphorus, iron, and vitamin B6. This nutrient-dense, low calorie veg helps with detoxification and digestion.
6-12 beets tops removed
To taste sea salt and black pepper
To taste vinegar (balsamic, apple cider or red wine)
To taste avocado/olive oil
– Preheat oven to 400 degrees. Lay beets in a baking dish with a splash of water and cover tightly with foil.
– Roast until fork-tender, about 1 hour.
– Uncover and let cool. Once cooled, remove skins and cut into slices or quarters.
– Sprinkle with salt, pepper, and vinegar. Let beets sit in the fridge for at least 30 minutes. Add oil before serving.
– Note: lemon juice and salt help remove stains from fingers and clothing.
– Apple, goat cheese, hazelnuts and balsamic
– Frisée, orange, shallots, vinegar, and walnuts
– Citrus, goat cheese, olive oil and shallots
– Gorgonzola, hazelnuts, and vinegar
– Olive oil, parmesan and balsamic
– Endive, goat cheese and pistachios
– Chives, orange, and tarragon
– Mint and yogurt
This simple potato salad has numerous variations, making it the perfect side dish when you don’t want to turn on the oven. Potatoes are a good source of potassium, vitamins B6 and C, niacin, pantothenic acid, and fiber.
Water (enough to cover the potatoes)
1 1/2 pounds red potatoes, chopped into 2-inch pieces
1 tablespoon apple cider vinegar
1/2 red onion, diced
1/4 cup extra virgin avocado/olive oil
1/4 cup chives, chopped
Sea salt and pepper
– Add potatoes to a large pot, cover with water and bring to a boil.
– Cook for 10 minutes or until fork tender.
– Drain, store in a bowl and cool in the fridge for 20 minutes.
– Once cool, soak potatoes in vinegar, salt, and pepper for 5 minutes.
– Add red onion, oil, and chives.
Picking the Best Potatoes For Your Recipe
There are dozens of varieties of potatoes, which can make it confusing to select the right one for your recipe. If you use starchy russets in a salad, they’ll turn into a soggy mess. If you use red potatoes for roasting in a skillet, they’ll end up stuck to your pan. Potatoes can be categorized into three groups:
High starch potatoes, such as russets or Idahos, have a lower water content, meaning they don’t contain much moisture. This makes them excellent for soaking up liquid as they cook, so they become big and fluffy. They’re great for baked fries, baked potatoes or twice baked potatoes, and creamy mashed potatoes.
Medium-starch potatoes, such as Yukon Golds, Yellow Finns, Purple Peruvians, and all-purpose potatoes, share many high potato traits but retain their shape better. This makes them excellent for many uses, especially roasting.
Low starch potatoes, such as Red, Red Bliss, Red Creamer, “New,” “Boiling,” or “Waxy” Potatoes have a greater water content. They hold their shape well, making them ideal for a potato salad, stew or a chunky soup recipe.